Bon Appétit’s Vietnamese Salted Squid with Rao’s Homemade® Marinara Sauce
Rated 5.0 stars by 4 users
Category
Appetizers
Ingredients
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500 grams squid (approx 1 lb), cleaned
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1 tbsp Granulated sugar
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1 tbsp Kosher salt
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1 tsp Ground white pepper
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1 tsp Ground ginger
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1 tsp Five-spice powder
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2 Egg whites, beaten
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150 grams Potato starch (approx 1 c) or more as needed
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Oil for frying
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4 Scallion stalks, thinly sliced
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2 Red chili peppers, seeded if desired & finely chopped
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2 Cloves of garlic, minced
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1 Lemon wedge
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6 oz Rao’s Homemade® Marinara Sauce for dipping
Directions
CUT SQUID
Slice 500 grams of squid lengthwise on one side to open. Score inside of squid
in cross-hatches. Cut squid in half lengthwise and slice into 1/2”-thick slices. Pat dry.MAKE SEASONING MIX
Whisk together:
1 tbsp sugar
1 tbsp salt
1 tsp white pepper
1 tsp ground ginger
1 tsp five-spice powderHeat oil in a wok to 350°F.
Mix squid with 2 beaten egg whites. Dust squid with 150 grams of potato starch and shake off excess. Fry squid until golden and crisp, approximately 3 minutes. Transfer to paper towel-lined dish. Drain oil, reserving 2 tbsp in wok.
Heat reserved oil in same wok to medium-high heat and stir-fry squid with seasoning mix. When sautéing the squid with the seasoning mix, start with 2/3 the mix and add more as desired.
Add and stir-fry until fragrant:
4 sliced scallion stalks
2 chopped chili peppers
2 minced garlic clovesServe with a lemon wedge and Rao’s Homemade® Marinara Sauce for dipping.
